Fontina Polenta with Mushroom Sauté

• 2 tablespoons olive oil
• 2 (4-ounce) packages exotic mushroom blend, chopped
• 1 (8-ounce) package presliced cremini mushrooms
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh oregano
• 3 garlic cloves, chopped
• 1/3 cup organic vegetable broth
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups 2% reduced-fat milk
• 1 1/2 cups organic vegetable broth
• 3/4 cup instant polenta
• 1 cup (4 ounces) shredded fontina cheese, divided
• 1/4 teaspoon salt

Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.

Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms